Brasserie De Ranke’s Saison de Dottignies clone
Brasserie De Ranke’s Saison de Dottignies clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.006
IBU = 45 SRM = 4 ABV = 5.5%
Brasserie de Ranke helped bring back bitterness and hops to Belgian beer. Their XX Bitter, Guldenberg, and Pere Noël set a new standard for what Belgian beer could be — or more correctly, what it once was. Founded by Nino Bacelle and Guido Devos in 1997, De Ranke focuses on hop-forward traditional ales. De Ranke uses only whole cone hops, preferably from the hop farms nearest to Dottignies where they are located. If you are unable to source whole cone hops, pellets can be substituted. The name “De Ranke” refers to the hop bines themselves. The brewery has a diverse line in terms of Belgian breweries, ranging from barrel-fermented kriek, to porter, to XXX Bitter, a bigger version of the legendary XX Bitter.
Ingredients
7.9 lbs. (3.6 kg) Dingemans Pilsner malt
2.3 lbs. (1 kg) pale ale malt
6.8 AAU Brewer’s Gold hops (60 min.) (0.75 oz./21 g at 9% alpha acids)
3.4 AAU Fuggle hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)
2.1 AAU Northern Brewer hops (60 min.) (0.3 oz./8 g at 7% alpha acids)
1 oz. (28 g) Styrian Golding hops (whirlpool)
Belgian ale yeast
1 cup corn sugar (if priming)
Step by step
This recipe uses a step mash. Begin with a 20-minute rest at 127 °F (53 °C). Ramp temperature up to 145 °F (63 °C) and rest there for 50 minutes. Raise temperature to 163 °F (73 °C) and rest for 20 minutes. Mash out and collect 7 gallons (26.5 L) of wort and boil for 90 minutes. Add hops at times indicated. When the boil is complete, turn off heat and give the wort a stir to create a whirlpool and then add the Styrian Golding hops. Cover and let rest for 15 minutes, then cool to 62 °F (17 °C) and pitch yeast. Allow to free rise to no warmer than 76 °F (24 °C).
When fermentation is complete, add priming sugar and bottle or condition in a keg, allowing to carbonate at room temperature for two weeks prior to cooling.
Brasserie De Ranke’s Saison de Dottignies clone, Extract
(5 gallons/19 L, extract only)
OG = 1.050 FG = 1.006
IBU = 45 SRM = 4 ABV = 5.5%
Ingredients
4.5 lbs. (2 kg) Pilsner dried malt extract
1 lb. (0.45 kg) pale ale dried malt extract
6.8 AAU Brewer’s Gold hops (60 min.) (0.75 oz./21 g at 9% alpha acids)
3.4 AAU Fuggle hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)
2.1 AAU Northern Brewer hops (60 min.) (0.3 oz./8 g at 7% alpha acids)
1 oz. (28 g) Styrian Golding hops (whirlpool)
Belgian ale yeast
1 cup corn sugar (if priming)
Step by step
Heat 6 gallons (23 L) of water to a boil and then turn off heat. Stir in the malt extracts until completely dissolved and then return to heat. Boil 60 minutes, adding hops at times indicated. When the boil is complete, turn off heat and give the wort a stir to create a whirlpool and then add the Styrian Golding hops. Cover and let rest for 15 minutes, then cool to 62 °F (17 °C) and pitch yeast. Allow to free rise to no warmer than 76 °F (24 °C).
When fermentation is complete, add priming sugar and bottle or condition in a keg, allowing to carbonate at room temperature for two weeks prior to cooling.
